When it comes to professional kitchens, the tools chefs use are more than just equipment—they’re extensions of their craft. One tool gaining particular attention is carbon steel, a material that balances the virtues of cast iron but with added agility.
In this blog, we dive deeper into the world of cookware and knives with insights from Jake Kalick, co-founder of Made In, as he shares stories of partnerships with artisanal manufacturers and the nuances of materials like carbon steel.
The Rise of Carbon Steel in the U.S.
Historically, U.S. kitchens have gravitated toward cast iron as the go-to cookware material, particularly for home cooks. Cast iron has been celebrated for its durability and heat retention, becoming almost romanticized in its role in American homes.
Kalick explains, "Cast iron is great, but it's very heavy." On the other hand, carbon steel is much lighter while still offering excellent heat retention and even heating.
Though well-loved in Europe, carbon steel remained somewhat niche in American kitchens until recently. "We launched with carbon steel even though cast iron was much more popular," Kalick notes, reflecting on Made In’s early skepticism about selling carbon steel to home cooks.
The risk paid off. "We had no idea if it would work, but those 750 pans we started with sold quickly. Now, carbon steel is about 12% of our business."
The Science Behind Carbon Steel
What many don’t realize is how carbon steel differs from cast iron. As Kalick explains, "Cast iron actually contains more carbon than carbon steel."
Cast iron is composed of about 98% iron and 2% carbon, while carbon steel is 99% iron and just 1% carbon. Despite this, carbon steel’s performance differs significantly, largely because cast iron is more brittle and porous.
This makes seasoning cast iron skillets more laborious compared to carbon steel, where seasoning happens faster due to the smaller pores.
"If you season a carbon steel pan like a cast iron skillet, it's gonna look like a hockey rink because there aren't enough pores to capture the oil," Kalick explains.
The Story of Cladding
Cladding is another element that sets Made In apart from other brands. The cookware they produce involves a process of bonding different metals together, such as stainless steel and aluminum, to enhance durability and heat distribution.
This is where Made In’s partnerships come into play, relying on generations-old expertise from factories in Pennsylvania, Tennessee, and northern Italy.
The family in Tennessee, for example, plays a critical role in punching discs from the cladded metal, which are then transformed into cookware.
Kalick expresses gratitude for these long-standing partnerships, "Without their institutional knowledge of engineering, design, and quality assurance, we wouldn’t be able to make the products we do."
A French Legacy: Knives and Carbon Steel
While cladding cookware is key to their operation, Made In’s foray into knife production carries its own unique narrative. When looking for the ideal partners to produce high-quality chef knives, Kalick turned to Thiers, France—a town known for its 500-year-old knife-making legacy.
In Thiers, the art of knife-making has been passed down for generations, and Made In found their perfect partner in a family-run business now managed by a seventh-generation knife maker, Pascal.
The story of their relationship is one of mutual respect and serendipity.
As Kalick recounts, Pascal’s children were not interested in continuing the family’s knife-making tradition, opening the door for Made In to step in. "She kind of adopted us," Kalick says, reflecting on how Pascal lent her expertise and resources to help develop Made In’s line of knives.
The result is a product that marries the old-world craftsmanship of Thiers with the modern performance that chefs demand.
Balancing Tradition and Innovation
What makes Made In’s approach so unique is its ability to fuse centuries-old techniques with modern-day innovation.
"We’re not engineers by trade," Kalick admits, "We depend on our partners for that."
The factories they collaborate with have decades, if not centuries, of experience that fills in the gaps where Made In’s own expertise leaves off.
Whether it’s cladding metals for cookware or crafting knives in the French countryside, each product carries a story of both craftsmanship and collaboration.
For chefs and home cooks alike, the allure of Made In products goes beyond their functionality—it’s the knowledge that they are using tools born from the hands of true artisans, perfected over generations.
The Path Forward: Scaling Quality
As Made In continues to grow, ensuring consistent quality is a primary concern. Kalick compares it to scaling a restaurant, "It's like a chef going from serving 50 covers a night to 400—it requires a completely different process."
While they have begun bringing quality assurance in-house, their reliance on long-standing factory partners remains crucial. For those looking for cookware or knives that honor both tradition and cutting-edge design, Made In’s products are a testament to what can happen when innovation meets centuries-old craftsmanship.
Whether it’s carbon steel pans from France or cladded cookware from the U.S., each piece tells a story—one that connects kitchens across the globe.
Listen to the full conversation on The meez Podcast with Jake Kalick
